2 heads endive
1 sprig dill
1/2 Tbsp. dill seed
1/2 c. white wine
3/4 c. water
oil
salt and pepper to taste
croutons for garnish
Directions:
Fresh green dill and bitter endive make a lovely dish. A great accompaniment for ham.
Yield: serves 4
Split the endive heads lengthwise. Chop the dill weed.
In a skillet (with a lid), heat a little oil. Brown endive on the cut side. Add the dill weed and dill seed. Pour in the wine and water. Add salt and pepper.
Place a lid on the skillet and braise for 10 minutes.
Remove the endive from the pan and place onto a plate.
Cook down the drippings until reduced. Pour over the endive before serving. Garnish with croutons.
Submitted by Gretchen Grant Contributed on: and modified on Monday September 17th, 2007
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